Feb & Mar Workshop schedule

Hello!
We started to take booking for Feb & Mar workshops from this week!
Some Feb’s schedule has be changed, so please check it again.

Copy of Feb & Mar Workshop schedule

Copy of Feb & Mar Workshop schedule (5)

Copy of Feb & Mar Workshop schedule (6)

New workshop!
“Shio Koji making & cooking”
We are so happy to start running this workshop, as we have many requests from people who loves Japanese and fermentation foods.
Once you have Shio-koji in your pantry, you can’t live without it. It is so good!!
Of course, the one you make your own is SO different from what you can get from shops! I’m sure this is going to be very useful seasoning for your cooking! Check it out!

Nuka duke – rice bran pickling is also newish, this might be a start of your fermented life, very interesting world is there. So fascinating!!

Any private workshop request, also any functions, parties and events inquiry, please send us message.

If you have any questions about workshop, ask us from here.
Or simply send us email hello.cookingwithkoji@gmail.com

See you at the workshop xx  or somewhere on the street 🙂

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Happy new year! Mirin is ready!

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I can’t believe how quickly January goes. It is already 23rd of January! Happy new year to every one! Hope you had a great festive season. And also hope the rest of (almost) 11 months will be nice & happy days x

One of the thing I did this year is started to use homemade Mirin after more than 1 year of slow conversing into sugar from brown rice by koji – actually by the enzyme which was made from Koji.

It went really well!!
Smells beautiful, amazing amber colour. Very sweet. I am very happy about this outcome!
For squeezing, I used a hand-sawed cotton bag, but of course you can use any bags. Here is some other bags I use – recycled flour bag & cheese cloth FYI.

Inside of jar is like this.
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and just pouring this liquid, and separated from lees.
I normally use this wooden mould, which is for tofu making originally. You can use any sort of strainer.
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Mirining(!!) for just 2 bottles for this moment. I like this way. Bottling little by little and leave the rest for keep fermenting. And the lees (the one in the red bowl) !!! This is also amazing as well as Mirin.  Don’t throw it away, it can be used for many ways!  I mixed it with Miso and made marinade sauce this time.
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I’ve just realised I didn’t write anything when I made this Mirin in 2016. I will write about it shortly!!!
Sweet Mirin. Sweet 2018.  Hope you had a nice start of 2018.

Christmas voucher is now available !

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So hot in Melbourne yesterday! Did you survive all right?
Our small car doesn’t have air condition, and parked under the sun for 3 hours.
OMG, the air in the car was so painful! I think my skin was nicely grilled by the heat in the car!

Christmas is around the corner, and I had some requests for Christmas voucher!
We haven’t informed it yet, but yes, we have! Sorry for late information!!

It’s $95, comes with 1 x fun workshop you can choose from, and also 1 jar of 1 year fermented miso to bring home, or $80 without jar of miso.
Please contact us and we’ll organise it for you.

I was walking Preston Market today, and found looks yummy egg tart.
I’m not sweet crazy person (I prefer savery), but just a few moments through the year, wants to eat egg tart! and it was today!!
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And dinner was Kale salad. We make this pretty often during summer.
Sometimes with Miso dressing, sometimes with Mango, depend what we have.
While I was in Japan, people didn’t believe our lunch/dinner can be done with one dish, but we really often do! One dish, but we like to put lot’s of ingredients and I eat a lot. I mean, a lot!
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Enjoy summer and ready for Christmas xx

We are back in Melbourne!

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After months of study tour in Japan, we are finally back in Melbourne! Thank you very much for all the messages while we are away and some of them waited for workshops.

I put several garlic cloves into my garden just before I leave for Japan, and look at these beautiful garlic from the garden! My very first garlic harvest! So happy! Thank you nature!! One clove become one whole garlic, isn’t is wonderful?
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Garlic works so well with Miso and Soy sauce. Garlic Miso! Garlic Soy!  (Oh I need to write about Garlic Miso soon…)  These are my favourite and so glad to make them with my organic super local(from my garden!!)  garlic. Lucky me!

So nice to be back here, beautiful flowers and blue sky, lots of spaces and nice people! Bees seems also happy!

Still got so many photos and article from study tour in Japan. Excited to write more and share with all of you.  December is always busy time of the year. In Japan, we say “month of even teachers are running” ha ha!

Have a nice summer (for those who are in South hemisphere)and have a nice winter ( for those who are in North hemisphere).  Love and greeting from Melbourne x

 

Soy sauce making workshop

Soy sauce making workshop
I am very happy to run this Soy sauce making workshop this winter!!

May 28, 2017 (Sun) 10:00-12:30 / 14:00-16:30
June 3, 2017   (Sat)  10:00-12:30 / 14:00-16:30

I believe making (fermenting) these important condiment at home is a wonderful thing and very happy to share these technique with you!
In this workshop, we will use all Australian organic ingredients and start brewing your OWN soy sauce in Japanese traditional way.

It will be a exciting project for you! You will get high quality soy sauce which you can never purchase from supermarket!!

Just a allergic information. We use SPELT grain in this workshop.
For those who have trouble having spelt, please wait for Tamari workshop, which might been run in the future x

Please book through Contact page and let me know your requested date and time.
Looking forward to seeing you soon xx

Wooden barrel for Miso

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This is my lovely wooden barrel.
Beautifully made by artisan.
The joint is amazingly made.

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This miso (Brown rice miso) is just made (mixed), so the colour is light.
Over a year in this wooden barrel, it ferments nice and gently.

Surface is sealed with this bees wax wrap.

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After that, all we do is wait for the Miso to mature in this wooden barrel.

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I just love this handsome look.

Update on Mirin

2 months passed since I prepared Mirin in July 2013.
(Making Mirin in Melbourne)

Here is some update photos.

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It has a bit of colour in liquid now!!
See ? Light brown.
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Why the colour has been changed?

It is a fermentation process.
Enzyme in Koji converts rice starchiness into sugar (glucose).
That’s why Mirin is natural sweet seasoning!!

Need to wait another 4-5 months.
Age matures a good Mirin.
Will report again.